Zobrazeno 1 - 10
of 135
pro vyhledávání: '"S.K. Jin"'
Publikováno v:
Animal, Vol 1, Iss 2, Pp 301-307 (2007)
The objective of the present study was to investigate the effects of fermented oyster mushroom (Pleurotus ostreats) by-production (FOMP) supplementation on the growth performance, blood parameters, carcass traits and meat quality in finishing Berkshi
Externí odkaz:
https://doaj.org/article/b3522b9537ec463da586575435d83604
Publikováno v:
Land Reclamation in Ecological Fragile Areas ISBN: 9781315166582
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0df8c12d5f0aba65754d0c8b3bb95886
https://doi.org/10.1201/9781315166582-93
https://doi.org/10.1201/9781315166582-93
Publikováno v:
Journal of Animal Science and Technology. 47:1041-1050
This study was conducted to investigate the quality characteristics of seasoned pork prepared by Korean traditional 4 types seasoning such as soy sauce (T1); Kimchi sauce (T2); pickled shrimps sauce (T3) and onion sauce (T4). The samples were seasone
Publikováno v:
Journal of Animal Science and Technology. 47:857-866
K.H.Hah*,S.T.Joo**,G.B.Park**,N.J.Sung***,H.J.Lyou*,K.H.Park****,I.S.Kim****andS.K.Jin****NationalLivestockResearchInstitute*,DivisionofAnimalScience,GyeongsangNationalUniversity**,DepartmentofFoodandNutrition,GyeongsangNationalUniversity***,Departme
Publikováno v:
Journal of Animal Science and Technology. 47:667-678
본 연구는 기능성 물질인 솔잎분말(T1), 깻잎분말(T2), 녹차분말(T3)을 각각 0.4% 첨가하여 제조된 유화형 기능성 소시지를 $9{\pm}1^{\circ}C$ 에서 40일간 저장하면서 10일 간격으로 품질특성을 조사
Publikováno v:
Journal of Animal Science and Technology. 47:679-690
S. K. Jin*, I. S. Kim*, K. H. Hah**, H. J. Lyou**, K. H. Park* and J. R. Lee***Department of Animal Resources Technology, Jinju National University*,National Livestock Research Institute**,Advanced Swine Research Institute, Gyeongnam Province***ABSTR
Publikováno v:
Journal of Animal Science and Technology. 47:49-56
The Korean styled meat products such as grilled and/or roasted ham(Jikhwagui: J), Bulgogi ham(B), Kimbab ham(K) and sliced roasted ham(DDukgalbi: D) were obtained from different Korean meat processing companies and investigated for their salinity, sa
Publikováno v:
Journal of Animal Science and Technology. 47:39-48
Outside muscle of pork ham were cut to cube(7 10 2 ern) and three Korea traditional seasonings such as soybean paste(Tl), garlic paste(T2), red pepper paste(T3) were seasoned by the proportions of meat to seasonings(1 : 1), respectively. The seasoned
Publikováno v:
Journal of Animal Science and Technology. 47:73-82
This study was carried out to evaluate changes in the characteristics of the fermented pork using a Korean traditional seasonings. Biceps femoris were cut to cube(7 12 2 em) and three Korean traditional seasonings such as soybean paste(Tl), garlic pa
Publikováno v:
Journal of Animal Science and Technology. 46:849-858
본 연구는 유화형 소시지에 유자과피 분말을 각각 0.3%, 0.6% 및 0.9% 수준으로 첨가하여 제조한 다음 소시지의 품질특성에 미치는 영향을 비교하고자 실시하였다. 소시지의 pH값은 유자과피 분